Spiced Chicken Schnitzels

Name: Spiced Chicken Schnitzels with Creamy Potato-Broccoli Toss
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Mixed Salad Leaves; 1 packet Panko Breadcrumbs; 320 g Chicken Breast; 1 packet Mayonnaise; 1 Pear; 1 Broccoli; 1 packet Dijon Mustard; 1 Spring Onion; 2 packet Potato; 1 sachet Kiwi Spice Blend; 1 drizzle olive oil; 1 piece egg; 1 tbs plain flour; ½ tsp honey; 1 drizzle white wine vinegar

with Creamy Potato-Broccoli Toss

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Easy crumbed schnitzels packed with smokey flavour are the stars of dinner tonight. For the side, our classic potato salad is paired with a crisp leafy salad to round out the meal in a fabulous fashion.

This recipe is under 650kcal per serving.

Tags:

Air Fryer Friendly

•Kid Friendly

•Calorie Smart

Allergens:

Wheat

•Gluten

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 packet

Panko Breadcrumbs

320 g

Chicken Breast

1 packet

Mayonnaise

Pear

Broccoli

1 packet

Dijon Mustard

Spring Onion

2 packet

Potato

1 sachet

Kiwi Spice Blend

Not included in your delivery

1 drizzle

olive oil

1 piece

egg

1 tbs

plain flour

½ tsp

honey

1 drizzle

white wine vinegar

Nutrition Values

Calories623 kcal

Energy (kJ)2610 kJ

Fat21.7 g

of which saturates2.5 g

Carbohydrate48.5 g

of which sugars11.5 g

Dietary Fibre8.9 g

Protein55.2 g

Sodium938 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

• Peel and cut potato into bite-sized chunks. Cut broccoli (see ingredients) into small florets, then roughly chop stalk. Thinly slice spring onion. Thinly slice pear (see ingredients) into wedges. • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm.

• Place potato in a large saucepan of cold salted water and bring to the boil. Cook potato until easily pierced with a fork, 10-12 minutes. • In the last 5 minutes of cook time, add broccoli and cook until tender. • Drain and return to the saucepan. Season to taste and set aside. Cover with a lid to keep warm.

• In a shallow bowl, combine the plain flour, salt and lemon pepper spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Chicken is cooked through when it's no longer pink inside.

• In a large bowl, combine mayonnaise, Dijon mustard and a drizzle of olive oil, then season. Add potato, broccoli and spring onion and toss to coat. Set aside. • In a medium bowl, combine the honey and a drizzle of white wine vinegar and olive oil. Add mixed salad leaves and pear, then toss to coat. Little cooks: Take the lead by combining the ingredients for the salad dressing!